Apricots | Healthiest Foods

Share Top Five January 14, 2019

An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus (stone fruits).Usually, an apricot tree is from the species P. armeniaca, but the species P. brigantina, P. mandshurica, P. mume, P. zhengheensis and P. sibirica are closely related, have similar fruit, and are also called apricots,More info:wiki

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#10 Fresh Apricots: A Forgotten Fruit,More info:weaversorchard

Apricots are almost a forgotten fruit. The Web site California Fresh Apricots comments that there’s “a notable lack of publicity and education [about apricots] compared to many other fruits.” I agree. I remember my mother giving us canned apricots, and sometimes dried apricots, but I never tasted a fresh one until I was an adult. It turns out that, like every fruit eaten in season, apricots are delicious and packed with nutrition. If you haven’t tasted a fresh one, don’t miss out on this treat! In this area of Pennsylvania, apricots ripen around the fourth of July.

Apricots are one of the few fruits high in iron. They’re also a premium source of beta-carotene, as well as vitamin C, vitamin A, copper, lycopene and fiber. Apricots can aid digestion, not only because they’re high in fiber, but because eating one produces an alkaline reaction in the digestive system. And their unique blend of antioxidants may help fight heart disease, cancer and stroke, according to the California Fresh Apricots Web site.

How can you tell if an apricot is ripe? Look for plump apricots with an orange-yellow or orange color. They are fully ripe when soft and juicy. If they’re ripe when you buy them, keep them from over-ripening by storing them in the refrigerator. Many fruits do not ripen after they’re picked. But apricots do—well, unless they’re green. If the ones you purchase are not quite ready to eat, just place them in a paper bag for one to two days.

#9 Dried Apricots in Cardamom Syrup (And Roasted Dried Apricots),More info:splendidtable

These fragrant apricots are so useful, I make big batches of them to give as gifts and to use for my own entertaining. They are delicious with drained whole milk yogurt, ice cream or creme fraiche make an excellent filling for tarts and turnovers, or accompaniment to plain cakes, with some whipped cream. They are also spectacular roasted and served with crème fraiche (see recipe). I like to use California apricots because they have more intense flavor and delicate texture than Turkish ones.

To give as gifts, package in clean dry jars. I like to affix a handwritten label by ribbon with “Dried Apricots in Cardamom Syrup”, the ingredients, and a note to “Please refrigerate”. (“Very important as they are not heat canned”.) I also give a printed copy of the recipe for Roasted Dried Apricots with Cardamom.

#8 Turkish Stuffed Apricots with Rose Water and Pistachios,More info:splendidtable

Why This Recipe Works: Stuffed apricots are an iconic Turkish dessert. The authentic version calls for rehydrating dried apricots before candying them in a sugar syrup, filling them with a cream made from water buffalo milk, and topping them with pistachios. We found that by tweaking the sugar concentration of the syrup, we could simultaneously cook, candy, and rehydrate our apricots. This not only streamlined our recipe but also tempered any excessive sweetness. Bay leaves and cardamom pods steeped in our syrup con¬¬tributed aromatic depth to the fruit. Thick Greek yogurt made a perfect substitute for the hard-to-find water buffalo cream; we added a bit of rose water to the yogurt to enhance the floral qualities of the apricots. Chopped toasted pistachios made for a traditional finish, and their crunch contrasted beautifully with the rich yogurt and tender fruit. Rose water can be found in Middle Eastern markets as well as in the international food aisle of many supermarkets; if you cannot find it, simply omit it. Look for whole dried apricots that are roughly 1 1/2-inches in diameter.

#7 How to Make Apricots in Dessert Wine,More info:wikihow

#6 Grilled Maple-Butter Apricots with Vanilla Ice Cream,More info:epicurious

Step aside pancakes; butter and maple syrup is a combination worthy of the ripest grilled summer fruits. Can’t find apricots? Try this recipe with peaches or plums for a fantastic ice cream topping.

#5 Apricot recipes,More info:greatbritishchefs

Apricots are a bright orange stone fruit that can be bought fresh during the Summer months, or enjoyed dried when not in season. This flavoursome fruit is often used to add sweetness to savoury stuffings, cous cous or spicy Middle Eastern and North African dishes, such as in Geoffrey Smeddle’s lamb tagine.

In desserts, apricots lend themselves particularly well to roasting, grilling, or poaching, as Phil Howard serves them, paired with honey ice cream. In dried form, apricots are often used in baking and breakfasts to add texture and flavour, and pair particularly well with almonds and pistachios.

This amazing collection of apricot recipes includes everything from a refreshing iced apricot sorbet by Stephen Crane, spiced apricots by Nisha Thomas to Adam Gray’s easy cereal bars, and even Pascal Aussignac’s more unusual Roquefort pie with aromatic apricots.

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